Chana masala

Method

Heat oil in a large pan and fry diced onions until golden brown, about 8 minutes. Add crushed garlic, ginger and chopped green chillies, then cook for 2 minutes until fragrant. Stir in the ground cumin, coriander, garam masala, turmeric and chilli powder, cooking for 1 minute to bloom the spices. Add the tinned tomatoes and drained chickpeas, then pour in the vegetable stock and stir well. Simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Finish with amchur powder, salt to taste and fresh coriander, then serve hot with rice or naan bread.